imagelogin
FAS has upgraded our forum security. Some members may need to log in again. If you are unable to remember your login information, please email food.allergy.supt@flash.net and we will help you get back in. Thanks for your patience!


Post reply

Warning: this topic has not been posted in for at least 365 days.
Unless you're sure you want to reply, please consider starting a new topic.
Name:
Email:
Subject:
Message icon:

Verification:
Type the letters shown in the picture
Listen to the letters / Request another image

Type the letters shown in the picture:
Please spell spammer backwards:
Spell the answer to 6 + 7 =:

shortcuts: hit alt+s to submit/post or alt+p to preview

By posting you acknowledge you are subject to our TOS, rules, and guidelines .


Topic Summary

Posted by: hedgehog
« on: January 04, 2023, 06:39:08 AM »

That looks good.  I might add some diced avocado after removing from the oven.
Posted by: BensMom
« on: January 03, 2023, 04:35:53 PM »

I didn't see a category this should go in. If there is one, I can move it.

https://imhungryforthat.com/mexican-street-corn-casserole-recipe/

This was really easy and good, and was even better the next day. I thought about adding black beans to make it a main dish, but wanted to follow the recipe exactly the first time.

2 cups frozen corn
¼ cup mayonnaise
1 cup sour cream
2 tsp. chili powder
1 tsp. garlic powder
½ tsp. salt (or to taste)
½ cup queso fresco, crumbled
Fresh cilantro, to serve

--Preheat the oven to 350°F (180ºC) and lightly grease a casserole dish.
--Mix frozen corn, mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco in a bowl.
--Transfer the mixture to the casserole dish and top it with the rest of the queso fresco cheese.
--Bake for 20 minutes or until heated through.
--Serve with fresh cilantro, chili powder, and limes.